Serrano

Small (about 2 inches long), slightly pointed, fairly constant in its ½-inch diameter, this medium-green chili, smooth and sleek, packs a tremendous wallop—usually more than any above. The burn is intense and immediate, with a lasting bite.

Serrano is extremely popular in Mexico, where it is generally used fresh (veins, seeds, and all) in guacamole and uncooked salsas. Being quite thin and tiny, it is not suitable for peeling. Woven on skewers between chunks of meat and onion, serranos make a breathtaking barbecue. In Mexico green or red serranos are sometimes made into chunkily puréed cooked dipping sauces (for fire eaters). A tiny bit in pasta dough makes a stunning contribution, as it does in fresh tomato sauce and seafood salads. Or season dishes as they cook with whole serranos, then remove as the desired piquancy is achieved.